How to Cook Sweet Potatoes Without the Skin in the Oven

by Krista Sheehan

Peel the skin and pop those potatoes in the oven for a healthy snack or side dish.

Although potatoes are often given the dieting stink eye for their high carb content, the complex carbs in a spud are actually a great source of steady energy. And if you opt for the sweet, orange variety, you’ll also get a healthy dose of vitamins A and C, manganese, fiber and plenty of antioxidants. Although the skins are perfectly safe to eat after a vigorous scrub, the crispy texture might make your tummy turn. But don’t fret; sweet potatoes are easily roasted in the oven without the skins for a delightfully crispy snack.

Heat your oven to 400 degrees F. Sweet potatoes are pretty versatile, so they’ll cook well at basically any temp, but 400 degrees keeps them soft on the inside and crispy on the outside.

Wash your sweet potatoes while the oven is pre-heating. Since you’ll be peeling the skin, they don’t need a vigorous scrub. Just use your fingers to gently rub the skin while holding the sweet potato under cool running water. Pat the potatoes dry with a paper towel.

Peel the skin using a vegetable peeler or a sharp knife. Since sweet potatoes can be quite bumpy, use caution to avoid accidentally slicing your fingers. Discard the peels or toss them in your compost -- just don’t put them down your garbage disposal, as the sticky starch can clog the blades.

Cut the sweet potatoes into your desired shape. Dice them into small squares for a more mature side dish or slice them into thin sticks for a casual fry-like form. Put the sliced taters into a bowl.

Drizzle a little olive oil into the bowl. Use about 1/2 tablespoon of oil per medium potato. Use your fingers or a spatula to stir the contents, coating the potatoes with the oil.

Toss your seasonings into the bowl as well. Let your culinary creativity guide your spice selection. Salt and black pepper provide a more traditional taste, but you can also add garlic, rosemary, cumin or cayenne for a spicier kick.

Arrange the potatoes on a baking sheet in an even layer.

Bake for 20 minutes, flip the spuds, then bake for another 15 to 20 minutes or until the potatoes are brown and crisp.